A homemade stand-in for the classic dressing served at many Japanese sushi restaurants, carrot miso ginger dressing is the perfect burst of summer freshness we all crave as warmer weather approaches.

This flavor packed, colorful dressing can be tossed with lettuce in an al fresco salad topped with grilled shrimp or as a refreshing dip for fresh vegetables. It is particularly good served on cucumber rounds.  

It lasts a week in the refrigerator but will likely disappear way before that!  The combination of flavors is truly delightful.

Ingredients:

2 medium carrots, peeled and chopped 

1 inch fresh ginger peeled and sliced 

¼ cup neutral oil, such as safflower or canola 

¼ cup rice vinegar 

¼ cup white miso paste 

1 Tablespoon sesame oil 

Salt and pepper to taste, optional 

Preparation:

1. Place rough chopped carrots and ginger in the food processor. 
2. Process until finely minced. 
3. Add remaining ingredients and process 3- 4 minutes, scraping down sides occasionally until almost smooth.    

*Adapted from Mark Bittman in How to Cook Everything Vegetarian

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